THIS IS PIZZA

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@GiusBakingPassion Күн бұрын

Have you ever tried diastatic malt with biga? Many pizza makers say you can't make a proper biga pizza dough without malt. Your results are remarkable though and you don't seem to use it

@user-iq2rh4xm3o 5 күн бұрын

I'm so sad you are not posting lately. Your knowledge is awesome. Have you ever made panettone? Would definitely like to see that video!

@Dragonolivegardendeli 6 күн бұрын

Hiya excellent videos thankyou. several questions plz. with the bigga dough did you take a temp of the final dough mixing, also how long do you rest the dough out of the fridge in the pot before making the pizza. you mentioned the dough to be quite cold when you placed it in the flour bowl to make the pizza did you take a temp reading or just a time reading or neither you went straight from fridge to making pizza. the reason for the questions is i live in Tenerife and its hot and humid and i am new new conotto pizzas and having trouble with the rising of the crust. thank you for any help you can give.

@Bill1844 10 күн бұрын

How much water and salt? I don’t like burnt pizza dough.

@mn4a15 10 күн бұрын

Good job

@MaKi-vl3tz 12 күн бұрын

Thanks for sharing the recipe. Today I tried it and everything worked fine except the crust did not puff up like yours. Only like 50% like yours. I tried to find the problem but I have no idea. Will it help to rest the dough for longer? I used the same flour and Water temperature was about 15°C and Roomtemperature about 23°C, fridge 7°C. I would apperciate if someone could help out

@vincentcoppola9832 13 күн бұрын

Hello, thanks for this video. Love the way you make the biga by shaking. My question is, how much more water do you add to the dough?

@surajorthodont 13 күн бұрын

Hi, when should i add the salt?thx you

@jimhull8781 17 күн бұрын

Have you done a 48 hour fermentation in the bowls instead of the 24 hour ?

@MaKi-vl3tz 18 күн бұрын

Hey there, maybe some of you could help me. When I am making dough it never stays in shape it just „liquifies“ after a couple hours. The doughballs are not firm. I use caputo Nouvola with 70% Hydration 2% salt and 0,05% instant dry yeast. It will rest for 6h while stretch and folding every half hour. Then it will go 12h in to the fridge and a 6h rise seperated into there portions of 290 grams, when they rise in small dough portions I pull them over the counter so they get a real tight fit on the outside and have a round form, but after an hour they will look like a pancake… Also the crust never rises like it should. I bake at 400°C Stone Temperature and 450°C dome temperature for about 90 seconds. I would appreciate your help a lot. I am struggling for months now…

@velimirkovac2545 22 күн бұрын

Great !!! 👋🇭🇷🇭🇷🇭🇷

@DraftDodger69420 Ай бұрын

Hey at least you intentionally made a crust that airy. I've never going about 70% hydration so bravo on the 75% pie.

@user-gk2ji8rs3t Ай бұрын

Δεν φαίνεται σε πιο στάδιο βάζετε το αλάτι ..

@juancervantes313 Ай бұрын

Do you personally like so much a crust and very little pizza toppings? You should consider just baking bread.

@michaelh2104 Ай бұрын

The re kneading of the biga was unnecessary. Tear biga into pieces into mixer is all that is needed then rest of ingredients

@cristianionascu Ай бұрын

Subbed and liked, thanks mate. Will try it myself with a mix of all purpose and T00

@dennisvanotterdijk Ай бұрын

Great video! Thanks for sharing your knowledge... Looking forward to the more advanced BIGA recipe in the future!

@dennisvanotterdijk Ай бұрын

I love your content so much! Thanks for sharing your wealth of knowledge… looking forward to your next video!

@MrLuciano23jo Ай бұрын

Ciao 👋! May I know please where can I get those specific containers for proofing the pizza? You are doing an amazing work. Grazie 🙏

@ethaneriksson6247 Ай бұрын

Absolutely great, thank you very much for this

@aldogabrieledirosa1154 Ай бұрын

very good! I have only one question: Usually for biga we need strong flour (and you have it on the table, Caputo Manitoba oro), why you chose to use Caputo Pizzeria? Anyway very nice! thanks for sharing

@mariakazimierczak1771 Ай бұрын

Kiedy dodać sól ?

@OrIkULeS Ай бұрын

good recipe but when i put the salt in?

@estergoulart7630 2 ай бұрын

Receita...

@b.m1970 2 ай бұрын

👌👌👌👌👌👌

@gonzarooo9094 2 ай бұрын

Too much crust

@soytwelve 2 ай бұрын

Great video. Thank you for sharing. Did you use instant dry or active dry yeast?

@arcsiworld9679 2 ай бұрын

Pls recipe )

@ridu9976 2 ай бұрын

Can I freeze the dough after final step? I men freeze it for a month or so? Nice job though

@spqba747 2 ай бұрын

300g balls and you made 12inch pizza? a lot of oil incorporated in the dough. way too much yeast! that stretching also got rid of significant amount of water out of the dough but 75% seems a good start point to end up with 70% with this technique. however it looks super delicious and that what matters at the end 👍

@davidbarnett8617 2 ай бұрын

Seems like the majority of the time in the mixer the dough was simply stuck on the paddle with little to no kneading taking place. While I'm sure pizza neophytes will not be able to tell the difference, I will stick to using a poolish then implementing the 'slap and fold' technique. You cannot rush quality pizza.

@misteralex01 2 ай бұрын

Amazing looking dough, what’s the recipe? If you don’t mind. I’ve been wanting to do biga but everyone has large portions, never something small.

@alge3399 2 ай бұрын

I have a K.A planetary mixer. Ow for 6 years and im begining to hate it for pizza dough. I just do a autolease with slap and folds and the dough turns out so much better. Im investing in a spiral mixer for my dough. Its a unbelievably huge difference in gluten structure and strength. K.A just for mixing anything but dough.

@benjaminhiemer3335 3 ай бұрын

Mhm nice dough! Have you tried to substimate some of the plastic wraps by wet towel? Works great!

@pufarinu 3 ай бұрын

is biga better than polish? great video btw

@ziadkhalaf198 3 ай бұрын

Correct me if I'm wrong but you made a 75% dyration dough (500+250 ml COLD water to 1kg Caputo Pizzeria Blue). right? and you went with the Big fermentation over 24hrs. right? Impressive results.